Upside Down Pineapple Cake

Submitted by Karen Stuckings

Upside Down Pineapple Cake

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Serving: 10
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes


  • 60 grams butter room temperature
  • ½ cup firmly packed brown sugar
  • Glazed cherries
  • 432 gram pineapple slices in natural juice (drained reserving 2 tablespoons of juice)
  • 3 eggs at room temperature
  • Pinch of salt
  • 175 grams castor sugar
  • 125 grams self raising flour
  • 50 grams butter room temperature


  • Line cake tin with baking paper.
  • In a small bowl mix together 60 grams butter with the brown sugar.
  • Spread mixture over the bottom and sides of the lined tin.
  • Arrange pineapple slices, pushing into brown sugar mixture, place a glazed cherry in the middle of each pineapple slice.
  • In a bowl beat eggs with the pinch of salt, add castor sugar and beat until thick and sugar has dissolved. Fold in flour gently using a spatula. Heat reserved juice in a cup and add butter, stir until melted. I heated the juice in the microwave.
  • Lastly add half of the butter to the cake mix and gently combine then do the same with the other half of the butter.
  • Pour into cake tin.
  • In slow cooker put an inch of water and then the cake tin raised off the bottom, tea towel under lid.
  • Cook on high for 1 - 2 hours

1 thought on “Upside Down Pineapple Cake”

  1. Not too bad. The Family loved it with ice cream as did I. I truly did not know what to expect but it came out really well. I learnt a lot from this first try and I’m sure my next attempt will be even better. I love pineapple so Thank you Karen for a great recipe.

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